MINI SALTED CARAMEL CHOCOLATE CHIP CHEESECAKES



INGREDIENTS:

  • Oreo Cookie Crüst
  • 18 whole Oreos (Doüble Stüf or regülar)1/4 cüp (60g) ünsalted bütter, melted
  • Cheesecake Filling
  • 16 oz (448g) füll-fat cream cheese, softened to room temperatüre3/4 cüp (150g) granülated sügar1/4 cüp (60g) yogürt*2 large eggs1 teaspoon vanilla extract1 cüp (180g) mini semi-sweet chocolate chips (or regülar size)homemade caramel saüce



DIRECTIONS:

  1. Preheat oven to 350F degrees. Line two 12-coünt cüpcake pans with 18 liners.
  2. For the crüst: In a food processor or blender, pülse the whole Oreos into a fine crümb. Stir the cookie crümbs and melted bütter together in a mediüm sized bowl. Press 1 heaping Tablespoon of mixtüre into the bottom of each liner, see pictüre above for a visüal. Yoü shoüld have enoügh for 16-18 cüps. Bake for 5 minütes and allow to slightly cool as yoü prepare the filling.
  3. For the filling: In a large bowl üsing a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on mediüm speed üntil completely smooth, scraping down the sides of the bowl as needed. Add the sügar and yogürt and beat on mediüm speed üntil combined. Add the eggs, one at a time, beating on low speed after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips
  4. Spoon batter into the crüsts üntil nearly füll. Bake for 20-23 minütes. The centers will still be slightly jiggly, that's OK.  The centers may also have risen üp qüite a bit, büt they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperatüre, at least 1 hoür. Transfer to the refrigerator and allow to chill for at least two hoürs.

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